Easy Instant Pot Mashed Potatoes (No Drain)
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Instant Pot mashed potatoes are creamy, garlicky, and ready in under 30 minutes. This easy no drain method means less mess, less fuss, and perfectly fluffy potatoes every time. Once you try instant pot mashed potatoes this way, you will not want to go back to boiling and draining a big pot on the stove.
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Updated November, 2025. Rewritten for clarity with new tips.
Recipe at a Glance
What You Will Need to Make Garlic Instant Pot Mashed Potatoes
Can I make Instant Pot Mashed Potatoes without adding butter or millk?
Yes, you can make mashed potatoes in the Instant Pot without butter or milk. They mash up smooth on their own; just add a splash of water or broth if they’re a little chunky or need more flavor. If they sit for a bit and dry out, stir in a bit more liquid and they bounce right back.
Ingredient List
This is a quick look at what you will need. Exact amounts are in the recipe card at the bottom.
- Ingredients
- Potatoes
- Garlic
- Sea salt
- Water
- Butter or milk (or both) – optional
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How To Make Mashed Potatoes in the Instant Pot
- Prep the ingredients: Peel the garlic cloves and roughly chop them. Scrub the potatoes and cut them into chunks about 1 to 1½ inches. Try to keep the pieces close to the same size so they cook evenly.
Note: This recipe keeps the potato skins on for extra texture and flavor. If you like smooth mashed potatoes, peel the potatoes before cutting them. - Cook: Add the potato chunks, chopped garlic, water, and sea salt to the Instant Pot. Secure the lid and set the valve to sealing. Cook on high pressure for 8 minutes.
Note: The Instant Pot will take about 5 to 15 minutes to come up to pressure before the 8-minute cook time starts. - Release Pressure: When the timer beeps, let the pressure release naturally for 5 minutes, then carefully switch the valve to venting to release any remaining steam. Remove the lid. The potatoes should be very soft and starting to fall apart.
Note: You will see a small amount of water at the bottom of the pot. That is what helps them mash up smooth and creamy. - Mash and season: Use a potato masher to mash the potatoes right in the Instant Pot. Add butter or milk a little at a time until the potatoes are as creamy as you like. Taste and adjust the salt. Add black pepper if you like. Cover the Instant Pot and keep it on warm until it’s time to serve.
Serve warm straight from the pot or transfer to a serving bowl.
Tips
- Don’t worry about the small amount of water left in the pot. As you mash, the potatoes soak it up and turn smooth and creamy.
- Add butter or milk slowly. You can always add more, but you cannot take it out.
- For a double batch, use 3 pounds of potatoes but keep the water amount and cook time the same.
- Remember that total time includes the time it takes for the Instant Pot to reach pressure, usually 5 to 15 minutes.
Serving Suggestions
Instant pot mashed potatoes are classic comfort food and go with so many main dishes. Try them with:
- Pork loin
- Meatloaf (turkey or beef)
- Beef stew or pot roast
- Vegetarian or vegan meatloaf
- Swedish meatballs
Easy Variations
Mashed potatoes are a great base for different flavors. Try a few of these ideas.
- Extra Creamy Mashed Potatoes Use whole milk, half and half, or a little heavy cream instead of (or in addition to) butter.
- Yogurt or Sour Cream & Chive Mashed Potatoes Stir in 2 to 4 tablespoons of plain yogurt or sour cream and a handful of chopped chives.
- Herb Mashed Potatoes Add chopped fresh herbs such as parsley, rosemary, dill, or a mix. You can also use dried herbs if that is what you have.
- Bacon & Cheddar Mashed Potatoes Mix in ¼ cup shredded cheddar cheese, 1 to 2 slices of crumbled cooked bacon, and a tablespoon or two of chopped green onions.
- Cheesy Mashed Potatoes Stir in about ¼ cup shredded or crumbled cheese. Cheddar, blue cheese, or parmesan all work well.
- Vegan Mashed Potatoes Use olive oil, vegan butter, vegetable broth, or a plant-based milk (such as almond milk or oat milk) instead of dairy butter or milk.
- Herb Vegan Mashed Potatoes Make the vegan version above, then stir in your favorite fresh herbs for extra flavor.
Try this delicious mashed potato recipe with savory beef stew with vegetables.
How to Store Leftovers
Store leftover mashed potatoes in an airtight container in the refrigerator for up to three days.
Freezing is not recommended since we have not tried freezing Instant Pot mashed potatoes.
How to Reheat Leftover Mashed Potatoes
Stove-Top. Reheat leftovers over low heat on top of the stove adding a little bit of water, butter, broth, or milk at a time until they reach a consistency that you like.
Instant Pot. Place the mashed potatoes in the instant pot and press the saute button, once it’s hot add the potatoes and add water, butter, broth or milk a little at a time until they reach a consistency that you like.
Leftover Ideas
Cheesy Potato Cakes: Mix mashed potatoes with beaten egg, cheese, and chopped green onion in a bowl. Heat oil in a frying pan over medium heat and scoop the potato mixture into patties. Fry 4 minutes per side until golden. Drain excess oil off on a paper towel.
Mashed Potato Bowls: Fluff mashed potatoes in bowl with butter and splash of milk . Top with cheese and cooked broccoli. Microwave 3-5 min until hot and melty.
Instant Pot Mashed Potatoes Questions Answered
You can, but they are lower in starch and a bit waxier. They may take longer to mash and can turn more gluey if overworked. Yukon gold or russet potatoes usually give a fluffier result.
The skins add texture and extra fiber, and they help keep the potatoes from getting too soggy in the water. If you prefer smooth potatoes, peel them first.
Yes, you can. But you will have to remove the potatoes from the Instant Pot to rice them which takes away from the ease of this recipe.
Yukon Gold potatoes are creamy and flavorful, perfect for a rich, slightly rustic mash. Russet potatoes are fluffier and soak up butter well but can get gummy if overmixed. You can even mix both for the best texture.
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Easy Instant Pot Mashed Potatoes (No Drain)
Ingredients
- 2 pounds potatoes russet or yukon gold
- 5 cloves of garlic
- 1/2 teaspoon sea salt
- 2 tablespoons butter or milk
- 1 cup water
- butter and milk – optional to taste
Instructions
- Prepare the ingredients: Peel the garlic cloves and roughly chop them. Wash and cut the potatoes into chunks that are uniformly sized about 1 to 1 1/2 inches in size.
- Place the potato chunks, water, sea salt and garlic into the instant pot. Cover and seal the lid. Cook on high pressure for 8 minutes of cooking time. Note: The Instant Pot will take about 5 to 15 minutes to come up to pressure before the 8-minute cook time starts.
- Once the timer sounds, let the potatoes slow-release pressure for about five minutes. Then carefully press the steam release valve to release any excess steam and remove the lid off of the instant pot.
- Use a potato masher to mash the potatoes, add a little bit of butter or milk until the potatoes reach a consistency that you like. Season to taste and serve.
Notes
- Fresh garlic can be replaced with 1/2 teaspoon or more to taste of garlic powder after the potatoes are cooked.
- Substitute water with an equal amount of vegetable broth or chicken broth.
- Do not increase the amount of liquid if you are doubling this recipe.
Recipe Tips There will be a little bit of water remaining in the instant pot when you remove the lid. Once you begin to mash the potatoes, the water will be absorbed and the potatoes will turn out nice and smooth. At this point add a little bit of butter or milk at a time until the potatoes reach the consistency that you like. To double this recipe, increase the number of potatoes to 3 pounds, but use the same amount of water and the same cooking time. It will take the Instant 5 to 15 minutes to come to pressure before the cooking process begins. Therefore, the entire cooking time will be longer than 8 minutes. Recipe Variations Use heavy cream instead of butter Replace the butter with 1/8 cup of yogurt or sour cream to mash the potatoes with a handful of chopped fresh chives. Stir in a handful of chopped fresh herbs. Stir in 1/4 cup cheddar cheese, one to two strips of crumbled bacon, and a tablespoon of chopped green onions. Add 1/4 cup grated cheddar, parmesan, or blue cheese to the potatoes.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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